Storing Chorizo
- Thread starter El Jefe
- Start date
Orang Utan
Maybe I like the misery
it's nice chopped up into matchsticks and put in a sausage and puy lentil stew
Callie
Pivoting
Ooh, thats my favourite kind of chorizo!
Now I think about it I need more chorizo recipes
ChrisFilter
Like a boss.
ViolentPanda
Hardly getting over it.
Cupboard, with the sausage hanging from a nail, and a bowl underneath to catch the paprika'd-up fat that'll drip out.
Or you could put it in the fridge.
If you're some kind of chicken-arsed pussy.
ViolentPanda
Hardly getting over it.
Meaning "in your larder".
ViolentPanda
Hardly getting over it.
I like to do a dahl, but fry some chorizo in oil before beginning, and add that to the dahl.
ViolentPanda
Hardly getting over it.
Ooh, thats my favourite kind of chorizo!
Now I think about it I need more chorizo recipes
Caldo Verde
in cider. can be blinding.Now I think about it I need more chorizo recipes
Callie
Pivoting
thats not a recipe, thats some words
in cider you say?!! well i have some cider but no chorizo sadly
fen_boy
Exits gracefully.
This Merluza a la Gallega is superb.
pigtails
putting the tit in titilate
This thread is giving me chorizo cravings like you wouldn't believe
I know!
I'm so going to lidl tomorrow for some!
AverageJoe
...
Pork and Chorizo casserole. Yum. (no coriander for my Bolognese thread haters )
1. Fry off onion, garlic and a sliced yellow pepper and sliced chorizo
2. When the onions and peppers have softened add in chopped pork shoulder or casserole pork and some sliced mushrooms
3. When the pork is sealed, add some smoked paprika, chilli powder, mixed herbs and a packet of fahiti seasoning (from one of those packs.
4. Do *not* add coriander
5. Stir through and then add a tin of chopped tomatoes, some chicken stock, double cream, a tin of haricot beans and passata (chopped sun dried tomatoes)
6. Mix it all up, stick it in a casserole dish and put it in the oven for 2 hours.
Serve with mash!!!!
mmmmmmmmmmmmmmmm
This is the same recipe that you would find if you bought the same meal from Cook.
)1. Fry off onion, garlic and a sliced yellow pepper and sliced chorizo
2. When the onions and peppers have softened add in chopped pork shoulder or casserole pork and some sliced mushrooms
3. When the pork is sealed, add some smoked paprika, chilli powder, mixed herbs and a packet of fahiti seasoning (from one of those packs.
4. Do *not* add coriander
5. Stir through and then add a tin of chopped tomatoes, some chicken stock, double cream, a tin of haricot beans and passata (chopped sun dried tomatoes)
6. Mix it all up, stick it in a casserole dish and put it in the oven for 2 hours.
Serve with mash!!!!
mmmmmmmmmmmmmmmm
This is the same recipe that you would find if you bought the same meal from Cook.
Looby
Well-Known Member
Posted by feyr and absolutely gorgeous.
about 20cm of chorizo, cubed
pack of chicken thighs, cut in bite-sized pieces
2 large onions, roughly chopped
4 cloves of garlic, chopped
can of drained beans or equivalent amount of soaked beans
few chopped potatoes
1 Tbs oregano
1 tsp thyme
1 tsp spicy paprika or cayenne pepper
a drizzle of olive oil
can of chopped tomatoes
fry onions and chorizo till onions are soft and the chorizo has released oil.remove some of the oil if you want ( i never do, too tasty!) add the garlic and chicken. Allow the chicken to brown a bit before turning. When they are browned on all sides, deglaze the pan with a few tablespoons of water, scraping up any browned bits from the bottom of the pan. Add the spices and allow to cook for a few minutes. Add the tomatos, beans and potatos, and simmer for as long as you want
if i want to do a quicker version, i use chicken breast instead of thigh, leave out the beans and potatos, then it only needs simmering for 10 mins, then add chopped up boiled new potatos and warm through for another few mins
about 20cm of chorizo, cubed
pack of chicken thighs, cut in bite-sized pieces
2 large onions, roughly chopped
4 cloves of garlic, chopped
can of drained beans or equivalent amount of soaked beans
few chopped potatoes
1 Tbs oregano
1 tsp thyme
1 tsp spicy paprika or cayenne pepper
a drizzle of olive oil
can of chopped tomatoes
fry onions and chorizo till onions are soft and the chorizo has released oil.remove some of the oil if you want ( i never do, too tasty!) add the garlic and chicken. Allow the chicken to brown a bit before turning. When they are browned on all sides, deglaze the pan with a few tablespoons of water, scraping up any browned bits from the bottom of the pan. Add the spices and allow to cook for a few minutes. Add the tomatos, beans and potatos, and simmer for as long as you want
if i want to do a quicker version, i use chicken breast instead of thigh, leave out the beans and potatos, then it only needs simmering for 10 mins, then add chopped up boiled new potatos and warm through for another few mins
Looby
Well-Known Member
chicken and chorizo is such a good combination
It really is.
Also, I made tapas a while ago and chorizo with red pepper and cooked in red wine was fucking amazing.
I really, really want chorizo now. Right now.
FridgeMagnet
Administrator
I quite often stir-fry chunks with some (pre-boiled) new potatoes and onion, and garlic and black pepper. A little lemon juice actually too iirc though I may be imagining that.
Onket
Je suis [CONTENT REMOVED]
I had one of these last night- http://www.mcdonalds.co.uk/food/beef/little-chorizo-melt.mcdj
Sorry, I've not got the recipe.
Sorry, I've not got the recipe.
Lo Siento.
Second As Farce
isn´t the point of chorizo that it´s cured, so it keeps peasants going in the fields. Supposed to keep for ages right?
There are different types of chorizo though, including semi fresh/dried versions that definitely require refrigeration, or you'll quickly be a sick puppy. The fresher ones are generally better for cooking, as they give out more that beautifully tasty paprika oil.
Jefe's one sounds like a dried chorizo. If it's got a thick (remove before eating) skin and the texture of a salami it'll generally be ok strung up a coolish, preferably dark place. A fridge isn't a bad place for them too tbh.
Jefe's one sounds like a dried chorizo. If it's got a thick (remove before eating) skin and the texture of a salami it'll generally be ok strung up a coolish, preferably dark place. A fridge isn't a bad place for them too tbh.
